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Singapore Airlines
Business Class menu Bangkok to Singapore November 2005 Light Meal Menu A Savoury Note Smoked seafood with tomato and mixed salad Thousand Island dressing The Main Event Grilled chicken breast with arugula-parmesan butter, ragout of fine beans, artichoke with mushroom and potato hash Braised salmon in hot and sour sauce served with assorted vegetables and fried rice Grilled tournedos of beef in forest mushrooms sauce with buttered vegetables and lyonnaise potatoes A Sweet Note Fresh fruit A Connoisseur’s Choice Gourmet coffee Selection of tea SQ995A NRT-BKK-SIN (LQ/LM) 110-2.1 10-11 RC Wine and Beverage Special Cocktail Orange Cooler A light tangy drink that stimulates the taste buds, created from orange juice and ginger ale with a touch of lime cordial Cocktails Singapore Sling A famous cocktail since the early 1900s, made from dry gin, Dom Benedictine, Cointreau, cherry brandy, Angostura bitters, Grenadine, lime and pineapple juice Silver Kris Sling One of Singapore Airlines’ special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne Gin Fizz An delightful concoction of gin and lemon juice, topped with soda Cloud Nine A refreshing tropical mix of rum, Cointreau and pineapple juice, topped with soda Screwdriver Bloody Mary Daiquiri Red or White Wine Cooler Aperitifs Campari Dry Vermouth Non-alcoholic Cocktails Citrus Royale Tropical Sparkle Golden Spice Fruit Spritzer Sunrise Surprise Spirits Cognac XO Otard Chivas Regal Scotch Whisky Johnnie Walker Black Label Jack Daniel’s Tennessee Whiskey Gordon’s Dry Gin Absolut Vodka Bacardi Carta Blanca Premium Ginjo Sake Tamanohikari (Available on flights to and from Japan) Liqueurs Cointreau Tia Maria Baileys Original Irish Cream Beer International Selection Stout Guinness Stout Champagne Charles Heidsieck 1995 Of the three Champagne houses that carry the name Heidsieck – Heidsieck & Co and Piper-Heidsieck are the two others – that of Charles Heidsieck has the reputation for the best vintage wines. Dominated by the Pinot Noir and Pinot Meunier, this superb blend nevertheless has a high proportion of Chardonnay from Premier Cru vineyards, which adds both liveliness and creaminess of texture. 1995 was a great vintage in Champagne, which, at 10 years old, has matured to perfection. White Wines Montagny 1er Cru 2002 Fullish yellow with light green tints, ripe fruit on the nose with a touch of hazelnuts, rounded and pleasantly fruity on the palate, attractively dry finish. Best at between two and four years old. Dr Loosen Qualitatswein Dr L Riesling 2003 The wines of the Mosel are the most elegant in Germany, as its highly terraced vineyards are benefited from the sun’s rays reflected in the river Mosel and from the warmth maintained by the slate soil. They have a pale colour, a charming aroma of citrus fruits and white peaches, and a flavour that is refreshingly fruity with both a roundness and a lively acidity. Red Wines Chateau Coufran Haut-Medoc 1998 Known as "the Pomerol of the Medoc" due to the 85% proportion of Merlot in the vineyards, Chateau Coufran is always very deep in colour and packed with fruit, but does not have the hard edge of certain Medocs, with their high proportion of Cabernet. Nevertheless, such is the level of natural concentration of fruit, that it ages extremely well. The colour of the 1998 is very intense, the nose full of blackcurrant fruit and the palate mouthfilling and quite robust. By 2003, the full qualities will be apparent and it will continue to improve thereafter. Nipozzano Riserva 2001 Chianti Rufina Docg Frescobaldi Lumious deep purple colour with bitter cherry and blackcurrant taste. Quite powerful on the palate with a richness of fruit and spice flavours, balanced by firm tannins and a ripe but dry finish. Port Taylor 2000 Late Bottled Vintage Port LBV Port, a blended Port from a single vintage that is bottled after four years in barrel, is a style pioneered by Taylor. It is always dark in colour, rich and plumy, with a firm backbone that underlies the ripe, spicy, concentrated fruit flavours that leave a rich fullness on the palate. 2000 was an outstanding vintage in the Douro and this is a superb example. Tea Selection Pure Ceylon Tea A favourite choice for any time of the day or night Earl Grey Delicately fragrant, a traditional English favourite Darjeeling One of the world’s finest blends from the Himalayan foothills Camomile A balanced blend of camomile and herbs without caffeine Decaffeinated Tea A full-flavoured alternative without caffeine Mint Tea Ceylon tea delicately enhanced with the flavour of mint Available of flights to and from Jeddah, Cairo, Dubai and Istanbul Japanese Green Tea Delicate aroma with fresh clean taste Chinese Tea Selection Oolong A special blend featuring a distinctive honey-like taste Jasmine A revered classic with a hint of fragrant jasmine Available on flights to and from China Tie Guan Yin A rich tasting tea with a strong roasted aroma Available on flights to and from China Pu-erh Dark reddish tasting tea with a strong, full and earthy taste Available on flights to and from China Gourmet Coffees Brazil Santos Bourbon Coffee connoisseurs are sure to appreciate this smooth nutty coffee – the pick of the Brazilian crop aroma 4/5 body 3/5 acidity 2/5 Colombian Supremo Good all-rounded coffee with light body, balanced acidity and a smooth, rounded flavour that leaves a clean aftertaste aroma 3/5 body 3/5 acidity 3/5 Kenyan AA “Kilimanjaro” It takes that magical combination of temperate climate and volcanic soil to produce this medium bodied coffee with a sharp, intense flavour and rich aftertaste aroma 5/5 body 4/5 acidity 4/5 Specialty Coffees Brewed Coffee Our exclusive blend of coffee, freshly brewed Café Royal Lightly sweetened coffee with a touch of XO Brandy Espresso A single shot of premium coffee, the gourmet’s choice Cappuccino An all time favourite, espresso enriched with an abundance of foamed milk Decaffeinated Coffee Mocha A delicious combination of coffee, milk and chocolate Other Beverages Chocolate An ideal treat of smooth rich cocoa and milk Milo A nutritious drink for that extra energy Mineral Water Carbonated mineral water Non-carbonated mineral water Fruit Juices Apple Orange Pineapple Tomato Cranberry (Cranberry juice is available on flights to and from USA and Canada) Soft Drinks A range of regular or low-calorie drinks is available Cold Japanese Oolong Tea (Available on flights to and from Japan) Iced Drinks Iced Tea A refreshing favourite served with a slice of lemon and topped with ice Iced Mint Tea (Available on flights to and from Jeddah, Cairo, Dubai and Istanbul) Iced Coffee A refreshing mix of sweetened coffee and cream, topped with ice Iced Mocha A favourite combination of delicious coffee, milk and chocolate served with ice Iced Chocolate A cool treat of smooth rich cocoa with milk Iced Milo A delicious energy drink EA 1105 |
Singapore Airlines
Business Class menu Singapore to Auckland November 2005 Dinner Menu A Savoury Note Romaine lettuce in Oriental dressing with drunken prawns and marinated jelly fish The Main Event Panfried beef fillet with shredded oxtail sauce, herb-garlic butter, asparagus and fondant potatoes Indian style fish fillet in masala spices with vegetable korma and steamed basmati rice Chicken in basil-white wine sauce with creamed leek, ceps mushrooms and fava beans Slow-braised lamb shank in soya anise with seasonal vegetables and fried rice The Cheese Board Gourmet cheese with garnishes A Sweet Note A selection of fresh fruit Ben & Jerry ice cream Cherry garcia or chocolate fudge brownie A Connoisseur’s Choice Gourmet coffee Selection of tea and pralines Before Touch-Down Menu A Fresh Start A choice of apple, tomato or freshly squeezed orange Fresh fruit A Healthy Note Choice of cereals or yoghurt Cornflakes with milk or Birchermuesli Plain or fruit yoghurt The Main Event Lotus leaf rice Steamed fragrant rice with chicken, Chinese pork sausage, chestnut and dried shrimps Baked vegetable frittata with ham, sausage and roma tomato Mushroom-herb omelette with veal sausage, roasted tomato and new potatoes From the Bakery Assorted breakfast rolls Butter – Fruit preserve A Connoisseur’s Choice Gourmet coffee Selection of tea Your Breakfast Choice This convenient breakfast option lets you enjoy all the sleep you want, uninterrupted. Please inform our crew of your choice before lights out – if they do not receive your selection, you will be awakened in time for The Complete Breakfast The Complete Breakfast* Take your pick of the Main Event from our scrumptious selections. Served earliest 2.5 hours prior to arrival Continental Breakfast* Delight in this simple yet wholesome meal. Served earliest 1.5 hours prior to arrival * Kindly refer to the breakfast menu found above SQ285A SIN-AKL (D/HB) 49-1.1 10-11 RC Wine and Beverage Special Cocktail Orange Cooler A light tangy drink that stimulates the taste buds, created from orange juice and ginger ale with a touch of lime cordial Cocktails Singapore Sling A famous cocktail since the early 1900s, made from dry gin, Dom Benedictine, Cointreau, cherry brandy, Angostura bitters, Grenadine, lime and pineapple juice Silver Kris Sling One of Singapore Airlines’ special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne Gin Fizz An delightful concoction of gin and lemon juice, topped with soda Cloud Nine A refreshing tropical mix of rum, Cointreau and pineapple juice, topped with soda Screwdriver Bloody Mary Daiquiri Red or White Wine Cooler Aperitifs Campari Dry Vermouth Non-alcoholic Cocktails Citrus Royale Tropical Sparkle Golden Spice Fruit Spritzer Sunrise Surprise Spirits Cognac XO Otard Chivas Regal Scotch Whisky Johnnie Walker Black Label Jack Daniel’s Tennessee Whiskey Gordon’s Dry Gin Absolut Vodka Bacardi Carta Blanca Premium Ginjo Sake Tamanohikari (Available on flights to and from Japan) Liqueurs Cointreau Tia Maria Baileys Original Irish Cream Beer International Selection Stout Guinness Stout Champagne Charles Heidsieck 1995 Of the three Champagne houses that carry the name Heidsieck – Heidsieck & Co and Piper-Heidsieck are the two others – that of Charles Heidsieck has the reputation for the best vintage wines. Dominated by the Pinot Noir and Pinot Meunier, this superb blend nevertheless has a high proportion of Chardonnay from Premier Cru vineyards, which adds both liveliness and creaminess of texture. 1995 was a great vintage in Champagne, which, at 10 years old, has matured to perfection. White Wines 2004 St Clair Marlborough Sauvignon The Marlborough region in New Zealand’s South Island is home to some of the world’s finest sauvignon blanc. This wine, made by winemaker Matt Thompson, displays all the leafy, fresh and racy flavours typical of the region. Dr Loosen Qualitatswein Dr L Riesling 2003 The wines of the Mosel are the most elegant in Germany, as its highly terraced vineyards are benefited from the sun’s rays reflected in the river Mosel and from the warmth maintained by the slate soil. They have a pale colour, a charming aroma of citrus fruits and white peaches, and a flavour that is refreshingly fruity with both a roundness and a lively acidity. Red Wines 2003 Craggy Range Gimblett Gravels Vineyard Merlot The Gimblett Gravel area of Hawkes Bay regularly produces some of New Zealand’s finest red wines. The Merlot grape, in particular, does well on these infertile stony soil. Craggy Range, headed by viticulturist and Master of Wine Steve Smith, specializes in single vineyard wines. This vibrant wine has typical Merlot plumminess combined with regional earthiness. This wine is no lightweight with its ample tannin and firm structure. Chateau Coufran Haut-Medoc 1998 Known as "the Pomerol of the Medoc" due to the 85% proportion of Merlot in the vineyards, Chateau Coufran is always very deep in colour and packed with fruit, but does not have the hard edge of certain Medocs, with their high proportion of Cabernet. Nevertheless, such is the level of natural concentration of fruit, that it ages extremely well. The colour of the 1998 is very intense, the nose full of blackcurrant fruit and the palate mouthfilling and quite robust. By 2003, the full qualities will be apparent and it will continue to improve thereafter. Port Taylor 2000 Late Bottled Vintage Port LBV Port, a blended Port from a single vintage that is bottled after four years in barrel, is a style pioneered by Taylor. It is always dark in colour, rich and plumy, with a firm backbone that underlies the ripe, spicy, concentrated fruit flavours that leave a rich fullness on the palate. 2000 was an outstanding vintage in the Douro and this is a superb example. Tea Selection Pure Ceylon Tea A favourite choice for any time of the day or night Earl Grey Delicately fragrant, a traditional English favourite Darjeeling One of the world’s finest blends from the Himalayan foothills Japanese Green Tea Delicate aroma with fresh clean taste Chinese Oolong Tea A special blend featuring a distinctive honey-like taste Camomile A balanced blend of camomile and herbs without caffeine Decaffeinated Tea A full-flavoured alternative without caffeine Gourmet Coffees Brazil Santos Bourbon Coffee connoisseurs are sure to appreciate this smooth nutty coffee – the pick of the Brazilian crop aroma 4/5 body 3/5 acidity 2/5 Colombian Supremo Good all-rounded coffee with light body, balanced acidity and a smooth, rounded flavour that leaves a clean aftertaste aroma 3/5 body 3/5 acidity 3/5 Kenyan AA “Kilimanjaro” It takes that magical combination of temperate climate and volcanic soil to produce this medium bodied coffee with a sharp, intense flavour and rich aftertaste aroma 5/5 body 4/5 acidity 4/5 Specialty Coffees Brewed Coffee Our exclusive blend of coffee, freshly brewed Café Royal Lightly sweetened coffee with a touch of XO Brandy Espresso A single shot of premium coffee, the gourmet’s choice Cappuccino An all time favourite, espresso enriched with an abundance of foamed milk Decaffeinated Coffee Mocha A delicious combination of coffee, milk and chocolate Other Beverages Chocolate An ideal treat of smooth rich cocoa and milk Milo A nutritious drink for that extra energy Mineral Water Carbonated mineral water Non-carbonated mineral water Fruit Juices Apple Orange Pineapple Tomato Soft Drinks A range of regular or low-calorie drinks is available Iced Drinks Iced Tea A refreshing favourite served with a slice of lemon and topped with ice Iced Coffee A refreshing mix of sweetened coffee and cream, topped with ice Iced Mocha A favourite combination of delicious coffee, milk and chocolate served with ice Iced Chocolate A cool treat of smooth rich cocoa with milk Iced Milo A delicious energy drink NZ 1105 |
Singapore Airlines
Business Class menu Auckland to Singapore November 2005 Light Meal A Savoury Note Romaine with feta cheese, capsicums and asparagus Balsamico dressing The Main Event Sauteed prawns in white wine sauce with vegetables and orzo pasta Braised egg noodles with roasted pork and shrimp dumplings Salad of mozzarella cheese with herb chicken and pesto dressing A Sweet Note Ice cream A Connoisseur’s Choice Gourmet coffee Selection of tea Dinner Menu To Nibble On… Satay With onion, cucumber and spicy peanut sauce A Savoury Note Mesclun with smoked seafood, asparagus and tomato Oriental mayonnaise Red wine and garlic dressing The Main Event Baked salmon trout with pesto crust, sauteed shimeiji mushrooms, artichoke barigoule and roasted fingerling potatoes Stir fried chicken with macadamia nuts, selected vegetables and fragrant rice Seared tournedos of beef with Madeira jus, roasted vegetables and potatoes Madras style lamb curry with spiced vegetables and pilaff rice The Cheese Board Gourmet cheese with garnishes A Sweet Note A selection of fresh fruit Hazelnut bavarois A Connoisseur’s Choice Gourmet coffee Selection of tea and pralines SQ286A AKL-SIN (LM/D) 49-1.1 10-11 RC Wine and Beverage Special Cocktail Orange Cooler A light tangy drink that stimulates the taste buds, created from orange juice and ginger ale with a touch of lime cordial Cocktails Singapore Sling A famous cocktail since the early 1900s, made from dry gin, Dom Benedictine, Cointreau, cherry brandy, Angostura bitters, Grenadine, lime and pineapple juice Silver Kris Sling One of Singapore Airlines’ special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne Gin Fizz An delightful concoction of gin and lemon juice, topped with soda Cloud Nine A refreshing tropical mix of rum, Cointreau and pineapple juice, topped with soda Screwdriver Bloody Mary Daiquiri Red or White Wine Cooler Aperitifs Campari Dry Vermouth Non-alcoholic Cocktails Citrus Royale Tropical Sparkle Golden Spice Fruit Spritzer Sunrise Surprise Spirits Cognac XO Otard Chivas Regal Scotch Whisky Johnnie Walker Black Label Jack Daniel’s Tennessee Whiskey Gordon’s Dry Gin Absolut Vodka Bacardi Carta Blanca Premium Ginjo Sake Tamanohikari (Available on flights to and from Japan) Liqueurs Cointreau Tia Maria Baileys Original Irish Cream Beer International Selection Stout Guinness Stout Champagne Charles Heidsieck 1995 Of the three Champagne houses that carry the name Heidsieck – Heidsieck & Co and Piper-Heidsieck are the two others – that of Charles Heidsieck has the reputation for the best vintage wines. Dominated by the Pinot Noir and Pinot Meunier, this superb blend nevertheless has a high proportion of Chardonnay from Premier Cru vineyards, which adds both liveliness and creaminess of texture. 1995 was a great vintage in Champagne, which, at 10 years old, has matured to perfection. White Wines 2004 St Clair Marlborough Sauvignon The Marlborough region in New Zealand’s South Island is home to some of the world’s finest sauvignon blanc. This wine, made by winemaker Matt Thompson, displays all the leafy, fresh and racy flavours typical of the region. Dr Loosen Qualitatswein Dr L Riesling 2003 The wines of the Mosel are the most elegant in Germany, as its highly terraced vineyards are benefited from the sun’s rays reflected in the river Mosel and from the warmth maintained by the slate soil. They have a pale colour, a charming aroma of citrus fruits and white peaches, and a flavour that is refreshingly fruity with both a roundness and a lively acidity. Red Wines 2003 Craggy Range Gimblett Gravels Vineyard Merlot The Gimblett Gravel area of Hawkes Bay regularly produces some of New Zealand’s finest red wines. The Merlot grape, in particular, does well on these infertile stony soil. Craggy Range, headed by viticulturist and Master of Wine Steve Smith, specializes in single vineyard wines. This vibrant wine has typical Merlot plumminess combined with regional earthiness. This wine is no lightweight with its ample tannin and firm structure. Chateau Coufran Haut-Medoc 1998 Known as "the Pomerol of the Medoc" due to the 85% proportion of Merlot in the vineyards, Chateau Coufran is always very deep in colour and packed with fruit, but does not have the hard edge of certain Medocs, with their high proportion of Cabernet. Nevertheless, such is the level of natural concentration of fruit, that it ages extremely well. The colour of the 1998 is very intense, the nose full of blackcurrant fruit and the palate mouthfilling and quite robust. By 2003, the full qualities will be apparent and it will continue to improve thereafter. Port Taylor 2000 Late Bottled Vintage Port LBV Port, a blended Port from a single vintage that is bottled after four years in barrel, is a style pioneered by Taylor. It is always dark in colour, rich and plumy, with a firm backbone that underlies the ripe, spicy, concentrated fruit flavours that leave a rich fullness on the palate. 2000 was an outstanding vintage in the Douro and this is a superb example. Tea Selection Pure Ceylon Tea A favourite choice for any time of the day or night Earl Grey Delicately fragrant, a traditional English favourite Darjeeling One of the world’s finest blends from the Himalayan foothills Japanese Green Tea Delicate aroma with fresh clean taste Chinese Oolong Tea A special blend featuring a distinctive honey-like taste Camomile A balanced blend of camomile and herbs without caffeine Decaffeinated Tea A full-flavoured alternative without caffeine Gourmet Coffees Brazil Santos Bourbon Coffee connoisseurs are sure to appreciate this smooth nutty coffee – the pick of the Brazilian crop aroma 4/5 body 3/5 acidity 2/5 Colombian Supremo Good all-rounded coffee with light body, balanced acidity and a smooth, rounded flavour that leaves a clean aftertaste aroma 3/5 body 3/5 acidity 3/5 Kenyan AA “Kilimanjaro” It takes that magical combination of temperate climate and volcanic soil to produce this medium bodied coffee with a sharp, intense flavour and rich aftertaste aroma 5/5 body 4/5 acidity 4/5 Specialty Coffees Brewed Coffee Our exclusive blend of coffee, freshly brewed Café Royal Lightly sweetened coffee with a touch of XO Brandy Espresso A single shot of premium coffee, the gourmet’s choice Cappuccino An all time favourite, espresso enriched with an abundance of foamed milk Decaffeinated Coffee Mocha A delicious combination of coffee, milk and chocolate Other Beverages Chocolate An ideal treat of smooth rich cocoa and milk Milo A nutritious drink for that extra energy Mineral Water Carbonated mineral water Non-carbonated mineral water Fruit Juices Apple Orange Pineapple Tomato Soft Drinks A range of regular or low-calorie drinks is available Iced Drinks Iced Tea A refreshing favourite served with a slice of lemon and topped with ice Iced Coffee A refreshing mix of sweetened coffee and cream, topped with ice Iced Mocha A favourite combination of delicious coffee, milk and chocolate served with ice Iced Chocolate A cool treat of smooth rich cocoa with milk Iced Milo A delicious energy drink NZ 1105 |
Singapore Airlines
Business Class menu Singapore to Los Angeles February 2004 Dinner Round off the evening with a scrumptious meal and sip of champagne Tasty Beginnings Satay With onion, cucumber and spicy peanut sauce Lobster and mango salsa in mini tart Miso marinated salmon sushi Combination of tian of prawn and avocado tartare, little lettuce with assorted cherry tomato and warm light vine ripened tomato soup The Main Event Seared beef fillet in madeira sauce with spinach and warm shell bean salad Sauteed prawns and scallops served with cilantro butter, ragout of mussel with vegetables in tomato sauce Braised garoupa fillet in hot bean sauce served with selected vegetables and fried rice Pha naeng moo Pork in peanut red curry served with brinjal and dried shrimp salad, steamed rice The Cheese Corner Cape Wickham double brie Surface ripened, soft creamy centre and white mould cheese Lighthouse blue brie Distinctive cheese with rich creamy and light blue moulding Surprise Bay cheddar Strong character, rich flavour and crumbly texture Served with fig paste, grapes, walnut and biscuit Fresh Pickings Fruits in season Sweet Overtones Choice of “Mont Blanc” chestnut cake or Ben & Jerry’s New York fudge ice cream both served with raspberry coulis Tranquil Finale Gourmet coffee Brazil Santos Bourbon Colombian Supremo Kenyan AA “Kilimanjaro” Premium tea selection Pure Ceylon Tea Earl Grey Darjeeling Japanese Green Tea Chinese Oolong Tea Camomile Decaffeinated Tea and pralines Flexi Meal Menu Savour every moment with delightful treats Tasty Beginnings Scallop dumpling noodle soup Egg noodles in light broth garnished with scallop dumplings and leafy greens Omelette served with Italian turkey sausage and bacon, roasted roma tomato, mushroom ragout and hash brown potato Stuffed French toast with beef has served with pineapple mango salsa and salad Selection of dim sum Chinese glutinous rice with pork, pork siew mai and prawn har kow Tranquil Finale Gourmet coffee Brazil Santos Bourbon Colombian Supremo Kenyan AA “Kilimanjaro” Premium tea selection [i]Pure Ceylon Tea Earl Grey Darjeeling Japanese Green Tea Chinese Oolong Tea Camomile Decaffeinated Tea Before Touch-Down Menu Begin your day with fresh and wholesome pickings Tasty Beginnings Air dried parma ham, gooseliver terrine, grilled assorted vegetables, marinated baby artichoke, mixed salad and balsamic dressing The Main Event Cornish game hen “saltimbocca” served with gnocchi a la romana, sauteed spinach and tomato salad “Blackened” Cajun spiced Chilean bass served with creamy garlic sauce, stewed capsicum and onion, olive oil coated potato Stir fried beef with ginger and spring onion served with braised gluten with vegetables and steamed rice Wok fried marinated pork chop with black peppercorn sauce served with broccolini and ee fu noodles Sweet Overtones White peach jelly with raspberry sauce Tranquil Finale Gourmet coffee Brazil Santos Bourbon Colombian Supremo Kenyan AA “Kilimanjaro” Premium tea selection Pure Ceylon Tea Earl Grey Darjeeling Japanese Green Tea Chinese Oolong Tea Camomile Decaffeinated Tea with a bite of Petit Four SQ20 SIN-LAX (D/SR2/HL) 9-1.1 02-03 RC Wine and Beverage Special Cocktail Tropical Sparkle A refreshing and fruity delight consisting of lime cordial, 7-Up, orange juice and tomato juice Cocktails Singapore Sling A famous cocktail since the early 1900s, made from dry gin, Dom Benedictine, Cointreau, cherry brandy, Angostura bitters, Grenadine, lime and pineapple juice Silver Kris Sling One of Singapore Airlines’ special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne Gin Fizz An delightful concoction of gin and lemon juice, topped with soda Cloud Nine A refreshing tropical mix of rum, Cointreau and pineapple juice, topped with soda Screwdriver Bloody Mary Daiquiri Red or White Wine Cooler Aperitifs Campari Dry Vermouth Non-alcoholic Cocktails Citrus Royale Orange Cooler Golden Spice Fruit Spritzer Sunrise Surprise Spirits Cognac XO Otard Chivas Regal Scotch Whisky Johnnie Walker Black Label Jack Daniel’s Tennessee Whiskey Gordon’s Dry Gin Absolut Vodka Bacardi Carta Blanca Premium Ginjo Sake Tamanohikari Liqueurs Cointreau Drambuie Tia Maria Baileys Original Irish Cream Beer International Selection Champagne Piper Heidsieck Rare Cuvée Réservée The precise blend of this “multi-vintage” cuvee is the closely guarded secret of the Chef de Cave of Piper-Heidsieck. Made only from the finest quality grapes sourced from 30 to 40 of the best villages and “crus” in the region, Chardonnay slightly predominates Pinot Noir, to which a judicious amount of 4-5 year old “reserve wine” is added. This unique Champagne spends several years in the deep chalk cellars in Reims, before being released at the peak of its complex perfection. It is a wine of uncommon personality and finesse that gives pleasure which fully lives up to its name : rare! White Wines 2000 Wente Bros Riva Ranch Reserve Chardonnay The Wente family has been making wine for 120 years in Livermore, 50 miles east of San Francisco Bay. The fourth generation is now running this very popular winery which was the first in California to grow varietal Chardonnay. Riva Ranch is one of Wente’s best vineyards and in 2000 it produced a rich, fresh and balanced Chardonnay with luscious, ripe fruit that is enhanced by toasty oak and creamy texture. Hattenheimer Riesling Kabinett 2001 Balthasar Ress The Hattenheim vineyards form the heart of the Balthasar Ress estate (founded 1870) in the best part of the Rheingau. The 2001 vintage was superb, the greatest since 1959, producing wines with magnificent flavour and personality. The lively greeny-yellow colour leads to a nose of white peaches, while the palate shows ripe citrus fruits and a touch of honey, lifted by a refreshing acidity. Red Wines St Francis Cabernet Sauvignon 1999 Sonoma St Francis winemaker Tom Mackey is famous for his mastery of blending. This lovely Cabernet Sauvignon from the excellent 1999 vintage was made from fruit originating in four different vineyards located in Sonoma Valley, Dry Creek Valley, Alexander Valley and Chalk Hill appellations. Each vineyard contributes distinctive and individual qualities to the finished wine, which was aged in both French and American oak barrels. The wine is firmly structured and shows deep colour, generous soft tannins, smooth blackcurrant fruit and spicy oak. It is excellent with beef, lamb, duck and hearty cheeses. Barbera D’Asti Superiore “La Luna E I Falo” 2000 Terre Da Vino “La Luna e I Falo” means “the moon and the fire”, referring to the sunny days and cool nights that bring out the best from the magnificent Barbaresco grape in northern Italy’s Piedmont region. Most successful in the commune of Asti, particularly so when matured in small oak casks, this wine has a deep ruby colour with blackberry and vanilla aromas, and is full of fruit flavours with a refreshing dry finish. Port Taylor’s Late Bottled Vintage 1998 Port Taylor, Fladgate (pronounced “Flaygate”) and Yeatman, which dates back over 300 years to 1692, is one of the oldest and most prestigious Port wine companies. This Late Bottled Vintage (LBV) Port come entirely from the 1998 vintage. It is bottled after five years in oak vats, during which it acquires a mellowness to match the richly concentrated fruit, and hence acquiring both a sweet and firm finish on the palate. Tea Selection Pure Ceylon Tea A favourite choice for any time of the day or night Earl Grey Delicately fragrant, a traditional English favourite Darjeeling One of the world’s finest blends from the Himalayan foothills Japanese Green Tea Delicate aroma with fresh clean taste Chinese Oolong Tea A special blend featuring a distinctive honey-like taste Camomile A balanced blend of camomile and herbs without caffeine Decaffeinated Tea A full-flavoured alternative without caffeine Gourmet Coffees Brazil Santos Bourbon Coffee connoisseurs are sure to appreciate this smooth nutty coffee – the pick of the Brazilian crop aroma 4/5 body 3/5 acidity 2/5 Colombian Supremo Good all-rounded coffee with light body, balanced acidity and a smooth, rounded flavour that leaves a clean aftertaste aroma 3/5 body 3/5 acidity 3/5 Kenyan AA “Kilimanjaro” It takes that magical combination of temperate climate and volcanic soil to produce this medium bodied coffee with a sharp, intense flavour and rich aftertaste aroma 5/5 body 4/5 acidity 4/5 Specialty Coffees Brewed Coffee Our exclusive blend of coffee, freshly brewed Café Royal Lightly sweetened coffee with a touch of XO Brandy Espresso A single shot of premium coffee, the gourmet’s choice Cappuccino An all time favourite, espresso enriched with an abundance of foamed milk Decaffeinated Coffee Mocha A delicious combination of coffee, milk and chocolate Other Beverages Chocolate An ideal treat of smooth rich cocoa and milk Milo A nutritious drink for that extra energy Mineral Water Carbonated mineral water Non-carbonated mineral water Fruit Juices Apple Orange Pineapple Tomato Cranberry Soft Drinks A range of regular or low-calorie drinks is available Iced Drinks Iced Tea A refreshing favourite served with a slice of lemon and topped with ice Iced Coffee A refreshing mix of sweetened coffee and cream, topped with ice Iced Mocha A favourite combination of delicious coffee, milk and chocolate served with ice Iced Chocolate A cool treat of smooth rich cocoa with milk Iced Milo A delicious energy drink |
Singapore Airlines
Business Class menu Los Angeles to Singapore February 2004 Dinner Round off the evening with a scrumptious meal and sip of wine Tasty Beginnings Blue corn chips with guacamole dip and pickled jalapenos stuffed with cheese Combination of wild mushrooms and roast duck with caesar salad and warm light cream of mushroom soup The Main Event Atlantic salmon stuffed with lemon and herbs served with roasted artichoke, fava beans and potato Roasted Cornish game hen served with pommery mustard sauce, roasted vegetables and garlic mashed potato Wakadori sansho yaki Grilled chicken with sansho peppers, selected vegetables and steamed rice Braised roast pork with beancurd in ginger sauce served with assorted vegetables and fried rice The Cheese Corner Old Chatham Hudson camembert cheese Soft ripened, luscious, buttery North California St george Cow milk, hard texture, mild in flavour Humboldt fog by cypress grove chevre Central layer and outer cover with ash, goat milk Served with dried apricot, grapes, walnut and biscuit Fresh Pickings Fruits in season Sweet Overtones Choice of banana walnut cake or Opera chocolate cake both served with chocolate sauce Tranquil Finale Gourmet coffee Brazil Santos Bourbon Colombian Supremo Kenyan AA “Kilimanjaro” Premium tea selection Pure Ceylon Tea Earl Grey Darjeeling Japanese Green Tea Chinese Oolong Tea Camomile Decaffeinated Tea and pralines Flexi Meal Menu Savour every moment with delightful treats Tasty Beginnings Chicken and mushroom congee Rice congee served with poached chicken, flower mushroom and topped with Chinese cruellers Omelette served with stewed vegetables with tomato fondue, ham steak, chicken artichoke sausage and roesti potato Smoked salmon, tuna and trout served with caviars, warm toasted bagel and cream cheese Braised egg noodles with prawns, scallops, sliced fish and mushroom Tranquil Finale Gourmet coffee Brazil Santos Bourbon Colombian Supremo Kenyan AA “Kilimanjaro” Premium tea selection [i]Pure Ceylon Tea Earl Grey Darjeeling Japanese Green Tea Chinese Oolong Tea Camomile Decaffeinated Tea Before Touch-Down Menu Begin your day with fresh and wholesome pickings Tasty Beginnings Marinated king scallops with asparagus, blood orange and mixed baby lettuces served with choice of honey mustard dressing or lemon vinaigrette The Main Event Seared Chilean bass with spinach, fava bean, fingerling potato and warm champagne vinegar-virgin olive oil dressing Roasted chicken served with creamy garlic sauce, assorted vegetables and Lyonnaise potato Wok fried lamb chops in Chinese black peppercorn sauce served with steamed asparagus with brown garlic, fried rice Sweet Overtones Earl grey creme brulee with tuile Tranquil Finale Gourmet coffee Brazil Santos Bourbon Colombian Supremo Kenyan AA “Kilimanjaro” Premium tea selection Pure Ceylon Tea Earl Grey Darjeeling Japanese Green Tea Chinese Oolong Tea Camomile Decaffeinated Tea with a bite of Petit Four SQ19 LAX-SIN (D/SR2/HL) 9-1.1 02-03 RC Wine and Beverage Special Cocktail Tropical Sparkle A refreshing and fruity delight consisting of lime cordial, 7-Up, orange juice and tomato juice Cocktails Singapore Sling A famous cocktail since the early 1900s, made from dry gin, Dom Benedictine, Cointreau, cherry brandy, Angostura bitters, Grenadine, lime and pineapple juice Silver Kris Sling One of Singapore Airlines’ special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne Gin Fizz An delightful concoction of gin and lemon juice, topped with soda Cloud Nine A refreshing tropical mix of rum, Cointreau and pineapple juice, topped with soda Screwdriver Bloody Mary Daiquiri Red or White Wine Cooler Aperitifs Campari Sweet or Dry Vermouth Non-alcoholic Cocktails Citrus Royale Orange Cooler Golden Spice Fruit Spritzer Sunrise Surprise Spirits Cognac XO Otard Chivas Regal Scotch Whisky Johnnie Walker Black Label Jack Daniel’s Tennessee Whiskey Gordon’s Dry Gin Absolut Vodka Bacardi Carta Blanca Premium Ginjo Sake Tamanohikari Liqueurs Cointreau Drambuie Tia Maria Baileys Original Irish Cream Beer International Selection Champagne Piper Heidsieck Rare Cuvée Réservée The precise blend of this “multi-vintage” cuvee is the closely guarded secret of the Chef de Cave of Piper-Heidsieck. Made only from the finest quality grapes sourced from 30 to 40 of the best villages and “crus” in the region, Chardonnay slightly predominates Pinot Noir, to which a judicious amount of 4-5 year old “reserve wine” is added. This unique Champagne spends several years in the deep chalk cellars in Reims, before being released at the peak of its complex perfection. It is a wine of uncommon personality and finesse that gives pleasure which fully lives up to its name : rare! White Wines 2000 Wente Bros Riva Ranch Reserve Chardonnay The Wente family has been making wine for 120 years in Livermore, 50 miles east of San Francisco Bay. The fourth generation is now running this very popular winery which was the first in California to grow varietal Chardonnay. Riva Ranch is one of Wente’s best vineyards and in 2000 it produced a rich, fresh and balanced Chardonnay with luscious, ripe fruit that is enhanced by toasty oak and creamy texture. Hattenheimer Riesling Kabinett 2001 Balthasar Ress The Hattenheim vineyards form the heart of the Balthasar Ress estate (founded 1870) in the best part of the Rheingau. The 2001 vintage was superb, the greatest since 1959, producing wines with magnificent flavour and personality. The lively greeny-yellow colour leads to a nose of white peaches, while the palate shows ripe citrus fruits and a touch of honey, lifted by a refreshing acidity. Red Wines St Francis Cabernet Sauvignon 1999 Sonoma St Francis winemaker Tom Mackey is famous for his mastery of blending. This lovely Cabernet Sauvignon from the excellent 1999 vintage was made from fruit originating in four different vineyards located in Sonoma Valley, Dry Creek Valley, Alexander Valley and Chalk Hill appellations. Each vineyard contributes distinctive and individual qualities to the finished wine, which was aged in both French and American oak barrels. The wine is firmly structured and shows deep colour, generous soft tannins, smooth blackcurrant fruit and spicy oak. It is excellent with beef, lamb, duck and hearty cheeses. Barbera D’Asti Superiore “La Luna E I Falo” 2000 Terre Da Vino “La Luna e I Falo” means “the moon and the fire”, referring to the sunny days and cool nights that bring out the best from the magnificent Barbaresco grape in northern Italy’s Piedmont region. Most successful in the commune of Asti, particularly so when matured in small oak casks, this wine has a deep ruby colour with blackberry and vanilla aromas, and is full of fruit flavours with a refreshing dry finish. Port Taylor’s Late Bottled Vintage 1998 Port Taylor, Fladgate (pronounced “Flaygate”) and Yeatman, which dates back over 300 years to 1692, is one of the oldest and most prestigious Port wine companies. This Late Bottled Vintage (LBV) Port come entirely from the 1998 vintage. It is bottled after five years in oak vats, during which it acquires a mellowness to match the richly concentrated fruit, and hence acquiring both a sweet and firm finish on the palate. Tea Selection Pure Ceylon Tea A favourite choice for any time of the day or night Earl Grey Delicately fragrant, a traditional English favourite Darjeeling One of the world’s finest blends from the Himalayan foothills Japanese Green Tea Delicate aroma with fresh clean taste Chinese Oolong Tea A special blend featuring a distinctive honey-like taste Camomile A balanced blend of camomile and herbs without caffeine Decaffeinated Tea A full-flavoured alternative without caffeine Gourmet Coffees Brazil Santos Bourbon Coffee connoisseurs are sure to appreciate this smooth nutty coffee – the pick of the Brazilian crop aroma 4/5 body 3/5 acidity 2/5 Colombian Supremo Good all-rounded coffee with light body, balanced acidity and a smooth, rounded flavour that leaves a clean aftertaste aroma 3/5 body 3/5 acidity 3/5 Kenyan AA “Kilimanjaro” It takes that magical combination of temperate climate and volcanic soil to produce this medium bodied coffee with a sharp, intense flavour and rich aftertaste aroma 5/5 body 4/5 acidity 4/5 Specialty Coffees Brewed Coffee Our exclusive blend of coffee, freshly brewed Café Royal Lightly sweetened coffee with a touch of XO Brandy Espresso A single shot of premium coffee, the gourmet’s choice Cappuccino An all time favourite, espresso enriched with an abundance of foamed milk Decaffeinated Coffee Mocha A delicious combination of coffee, milk and chocolate Other Beverages Chocolate An ideal treat of smooth rich cocoa and milk Milo A nutritious drink for that extra energy Mineral Water Carbonated mineral water Non-carbonated mineral water Fruit Juices Apple Orange Pineapple Tomato Cranberry Soft Drinks A range of regular or low-calorie drinks is available Iced Drinks Iced Tea A refreshing favourite served with a slice of lemon and topped with ice Iced Coffee A refreshing mix of sweetened coffee and cream, topped with ice Iced Mocha A favourite combination of delicious coffee, milk and chocolate served with ice Iced Chocolate A cool treat of smooth rich cocoa with milk Iced Milo A delicious energy drink |
Singapore Airlines
Business Class menu Newark to Singapore June 2004 Supper Round off the evening with a scrumptious meal and sip of champagne Tasty Beginnings Lobster medallions and grapefruit with mesclun Basil tomato coulis The Main Event Corn-fed chicken with polenta cake, shimeji mushrooms and nouilly prat jus Beef fillet in red wine sauce, vegetable medley and roasted potatoes Baked Chilean bass with Oriental spices in paper bag, selected vegetables and egg noodles Seared lamb loin with roasted shallot and rosemary, vegetables stew and potatoes The Cheese Corner Old Chatham Hudson camembert cheese Soft ripened, luscious, buttery Tomme idyllic putney vermont Sweet, tangy, rustic, mold ripened exterior Humboldt fog by cypress grove chevre Central layer and outer cover with ash, goat milk Served with dried apricot, grapes, walnut and biscuit Fresh Pickings Fruits in season Sweet Overtones Choice of apple-almond crumble or strawberry ice cream both served with fresh berries Tranquil Finale Gourmet coffee Brazil Santos Bourbon Colombian Supremo Kenyan AA “Kilimanjaro” Premium tea selection Pure Ceylon Tea Earl Grey Darjeeling Japanese Green Tea Chinese Oolong Tea Camomile Decaffeinated Tea Pralines Flexi Meal Menu Savour every moment with delightful treats Tasty Beginnings Kway teow in soup with chicken and enoki mushrooms Mediterranean style seafood wrap with Greek salad Olive oil dressing Griddled hotcake served with maple syrup, chicken sausages, vegetables frittata and roasted tomato Herb omelette served with veal sausage, roasted tomato, new potato and a glass of fruity yoghurt drink Tranquil Finale Gourmet coffee Brazil Santos Bourbon Colombian Supremo Kenyan AA “Kilimanjaro” Premium tea selection [i]Pure Ceylon Tea Earl Grey Darjeeling Japanese Green Tea Chinese Oolong Tea Camomile Decaffeinated Tea Breakfast Menu Breakfast Time! Our new Breakfast Time! lets you enjoy all the sleep you want, uninterrupted. Simply make your breakfast choice known to our cabin crew before lights out, and you will be awakened in time to enjoy your breakfast selection. The Complete Breakfast* Take your pick of the Main Event from our scrumptious selections. Served 3 hours prior to arrival Continental Breakfast* Delight in this simple yet wholesome meal. Served 2 hours prior to arrival Fast and Refreshing Wake up to a refreshing juice and hot beverage. Served 1 hour prior to arrival Our crew will wake you up for The Complete Breakfast if they do not receive your selection. * Kindly refer to the breakfast menu found on the following page. The Complete Breakfast A Tantalising Note A choice of apple, tomato and freshly squeezed orange Fresh fruit plate with cottage cheese Tasty Beginnings Choice of cereals or yoghurt Cornflakes with milk or granola with cream-honey The Main Event Grilled beef mignon and portabello mushroom, pot roasted carrots and potatoes Braised egg noodles with chicken, black mushrooms and leafy greens Poached eggs with Hollandaise sauce, ham steak, roma tomato and potatoes Baked vegetable frittata with chicken-apple sausage, ham and roasted potato From the Bakery Freshly baked breads served with butter and preserves Morning Aromas Gourmet coffee Premium tea selection Continental Breakfast Breakfast pastry and preserves, fresh fruit, juice, coffee and tea SQ21 EWR-SIN (S/SR2/B) 125-1.1 06 RC Wine and Beverage Special Cocktail Golden Spice A refreshing, zesty mix featuring lime cordial given spicy relish through equal parts of pineapple juice and ginger ale Cocktails Singapore Sling A famous cocktail since the early 1900s, made from dry gin, Dom Benedictine, Cointreau, cherry brandy, Angostura bitters, Grenadine, lime and pineapple juice Silver Kris Sling One of Singapore Airlines’ special touches, this cocktail is a delicious mix of gin, Cointreau, orange juice and pineapple juice, topped with champagne Gin Fizz An delightful concoction of gin and lemon juice, topped with soda Cloud Nine A refreshing tropical mix of rum, Cointreau and pineapple juice, topped with soda Screwdriver Bloody Mary Daiquiri Red or White Wine Cooler Aperitifs Campari Sweet or Dry Vermouth Non-alcoholic Cocktails Citrus Royale Tropical Sparkle Orange Cooler Fruit Spritzer Sunrise Surprise Spirits Cognac XO Otard Chivas Regal Scotch Whisky Johnnie Walker Black Label Jack Daniel’s Tennessee Whiskey Gordon’s Dry Gin Absolut Vodka Bacardi Carta Blanca Premium Ginjo Sake Tamanohikari (Available on flights to and from Japan) Liqueurs Cointreau Drambuie Tia Maria Baileys Original Irish Cream Beer International Selection Stout Guinness Stout Champagne Piper Heidsieck Rare Cuvée Réservée The precise blend of this “multi-vintage” cuvee is the closely guarded secret of the Chef de Cave of Piper-Heidsieck. Made only from the finest quality grapes sourced from 30 to 40 of the best villages and “crus” in the region, Chardonnay slightly predominates Pinot Noir, to which a judicious amount of 4-5 year old “reserve wine” is added. This unique Champagne spends several years in the deep chalk cellars in Reims, before being released at the peak of its complex perfection. It is a wine of uncommon personality and finesse that gives pleasure which fully lives up to its name : rare! White Wines 2000 Wente Bros Riva Ranch Reserve Chardonnay The Wente family has been making wine for 120 years in Livermore, 50 miles east of San Francisco Bay. The fourth generation is now running this very popular winery which was the first in California to grow varietal Chardonnay. Riva Ranch is one of Wente’s best vineyards and in 2000 it produced a rich, fresh and balanced Chardonnay with luscious, ripe fruit that is enhanced by toasty oak and creamy texture. Hattenheimer Riesling Kabinett 2001 Balthasar Ress The Hattenheim vineyards form the heart of the Balthasar Ress estate (founded 1870) in the best part of the Rheingau. The 2001 vintage was superb, the greatest since 1959, producing wines with magnificent flavour and personality. The lively greeny-yellow colour leads to a nose of white peaches, while the palate shows ripe citrus fruits and a touch of honey, lifted by a refreshing acidity. Red Wines 2001 Jekel Vineyards Monterey Cabernet Sauvignon In Monterey, California, the cool 2001 summer allowed a long ripening period, which enhances maturity and complexity. Jekel’s viticulturists worked to cap yield from the Sanctuary vineyard where the fruit for this wine was grown. This results in greater concentration of flavors. This excellent vintage is an unorthodox blend of Syrah, Grenache and more typical Bordeaux varieties, and is full-bodied with hints of plum and blueberry. 1998 Chateau Giscours 3eme Cru Classe Chateau Giscours is one of the largest and most impressive estates in the Medoc region of Bordeaux, and was classified a Third Growth in the famous 1855 Classification. After a dull period in the 1980s, the wines are back to their best under new management. Full bodied, with a bouquet of blackcurrants and cedar wood, the wine is both firm and fruity, with a long, elegant aftertaste. 1998 was a very good vintage, which is now beginning to show its full promise. Port Taylor’s Late Bottled Vintage 1998 Port Taylor, Fladgate (pronounced “Flaygate”) and Yeatman, which dates back over 300 years to 1692, is one of the oldest and most prestigious Port wine companies. This Late Bottled Vintage (LBV) Port come entirely from the 1998 vintage. It is bottled after five years in oak vats, during which it acquires a mellowness to match the richly concentrated fruit, and hence acquiring both a sweet and firm finish on the palate. Tea Selection Pure Ceylon Tea A favourite choice for any time of the day or night Earl Grey Delicately fragrant, a traditional English favourite Darjeeling One of the world’s finest blends from the Himalayan foothills Japanese Green Tea Delicate aroma with fresh clean taste Chinese Oolong Tea A special blend featuring a distinctive honey-like taste Camomile A balanced blend of camomile and herbs without caffeine Decaffeinated Tea A full-flavoured alternative without caffeine Gourmet Coffees Brazil Santos Bourbon Coffee connoisseurs are sure to appreciate this smooth nutty coffee – the pick of the Brazilian crop aroma 4/5 body 3/5 acidity 2/5 Colombian Supremo Good all-rounded coffee with light body, balanced acidity and a smooth, rounded flavour that leaves a clean aftertaste aroma 3/5 body 3/5 acidity 3/5 Kenyan AA “Kilimanjaro” It takes that magical combination of temperate climate and volcanic soil to produce this medium bodied coffee with a sharp, intense flavour and rich aftertaste aroma 5/5 body 4/5 acidity 4/5 Specialty Coffees Brewed Coffee Our exclusive blend of coffee, freshly brewed Café Royal Lightly sweetened coffee with a touch of XO Brandy Espresso A single shot of premium coffee, the gourmet’s choice Cappuccino An all time favourite, espresso enriched with an abundance of foamed milk Decaffeinated Coffee Mocha A delicious combination of coffee, milk and chocolate Other Beverages Chocolate An ideal treat of smooth rich cocoa and milk Milo A nutritious drink for that extra energy Mineral Water Carbonated mineral water Non-carbonated mineral water Fruit Juices Apple Orange Pineapple Tomato Cranberry Soft Drinks A range of regular or low-calorie drinks is available Iced Drinks Iced Tea A refreshing favourite served with a slice of lemon and topped with ice Iced Coffee A refreshing mix of sweetened coffee and cream, topped with ice Iced Mocha A favourite combination of delicious coffee, milk and chocolate served with ice Iced Chocolate A cool treat of smooth rich cocoa with milk Iced Milo A delicious energy drink 0704 |
Virgin Atlantic
Upper Class menu New York JFK Clubhouse April 2006 Freedom Menu Daily specials A selection of daily specials are on offer to complement the set menu, please ask a member of the team or see a copy of our specials card at the bar. Lighter bites Soup of the day served with a selection of fresh breads Jumbo pesto shrimp with arugula and prosciutto Pear tomato salad with baby greens and crumbled blue cheese served with grilled bread wedges and sherry vinaigrette Bigger bites Flying Club Sandwich – a frequent flyer on the menu Tortilla wrap with tofu, corn and garlic and herb mayonnaise Bourbon baby back ribs with three cheese macaroni Pan seared salmon served with warm quinoa, tomato and asparagus salad and lemon and chive dressing Naughty but nice Seasonal fresh fruit crème fraîche Warm Granny Smith apple cobbler Selection of international cheese with accompaniments Snack bar Just help yourself! Wines A selection of Fine Wines are available, please ask a member of the team Cocktails If it is on the bar we’ll mix it the way you like it! Just ask! Hot ‘n’ herbal Choose from cappuccino, espresso or one of our herbal or fruit infusions |
DL BusinessElite USA to Europe/South America July 2008
Delta BusinessElite
Menus July 2008 All USA to Europe/South America Wine List Today’s White Wines Beringer Third Century Chardonnay, California 2006 Tim Adams The Benefit Riesling, Australia 2005 Today’s Red Wines Rodney Strong Symmetry Meritage, California 2003 D’Arenberg The Stump Jump, Australia 2006 Today’s Champagne and Dessert Wine Champagne Duval-Leroy Brut NV Chambers Rosewood Vineyards Muscat, Rutherglen, Australia NV Ferreira Dona Antonia Tawny Port, Portugal NV First Course Greek Salad with feta cheese, cucumber and olives, served with olive oil and balsamic vinaigrette It’s your choice… with your Greek Salad, you may choose one of the following combinations below: 1. Moroccan Crab Salad served with apple slaw and Pesto Pearl Couscous with mozzarella and roasted red pepper 2. Cream of Asparagus Soup and Moroccan Crab Salad served with apple slaw 3. Pesto Pearl Couscous with mozzarella and roasted red pepper and Cream of Asparagus soup Main Course Meals from the a Master Delta Chef, Michelle Bernstein’s Selection Grilled Beef Tenderloin and Shrimp Scampi served with lemon risotto and a medley of sautéed zucchini and yellow squash “As everyone loves surf and turf in this dish, I paired the delicate lemon flavor in the risotto for the scampi and a light beef jus for the steak. It’s a delicious balance of light and hearty.” – Michelle Bernstein Roasted Breast of Chicken stuffed with artichokes in a creamy supreme sauce with herbs, accompanied by sautéed bok choy and orzo with roasted apple Macadamia Nut Crusted Mahi Mahi with pineapple salsa, accompanied by a tomato and zucchini medley and jasmine rice Butternut Squash Ravioli in a brown butter sage sauce, garnished with roasted squash and toasted pecans Cheese and Dessert Fine cheeses selected to perfectly complement one another in flavor and texture, offered with fresh fruits All Natural Vanilla Ice Cream Sundaes with your choice of sauces, whipped cream and chopped nuts, garnished with a Pirouline cookie Breakfast Fresh Fruit Breakfast Breads with butter, cream cheese, and preserves Kellogg’s Cereal with Milk Or Omelet with Parmesan Cheese and tomatoes, accompanied by roasted potato slices and chicken apple sausages |
JL 2/62/66 NRT to SFO/LAX July 2008 Business Class
Japan Airlines
Business Class NRT to SFO/LAX JL 002/062/066 Photo link: http://share.shutterfly.com/action/w...8QbNHDNy5bqLUI Wine List Champagne Champagne Piper Heidsieck White Wines Abbaye des Fontenay 2005 Les Truites Macon Villages Redwood Creek California Sauvignon Blanc 2006 Red Wines Castillo de Monte la Reina Roble 2006 D.O.Toro Tin Roof: Syrah-Cabernet 2005 California Robert Grillou, Gigondas 2005 Japanese Shochu Japanese Shochu “Gokoo” Japanese Shochu “Jinkoo” Dai-Ginjyoshu Toyo Bijin (Asian Beauty) Yonetsuru Dinner Western Amuse Bouche Terrine of Foie Gras & Congee Eel Seafood Salad Style Fig & Raw Ham Main Dish Grilled Fillet of Japanese Beef Steak with Japanese Onion Sauce Grilled Fillet of Japanese Beef Steak with Japanese glazed onion & radish sauce. Accompanied by season vegetables. (422 kcal.) Or JAL Healthy Menu Selection Sauteed Sea-bass with Cucumber sauce Sauteed fillet of sea-bass served with healthy vegetable & cucumber sauce. Accompanied by season vegetables. (302 kcal.) Bread or Steamed rice Vanilla Cream and Berry with Red Wine Jelly served with Almond stick Coffee Tea Japanese Kobachi Pike Conger “Oshi Sushi” Sea-bream “Sashimi” Style Fried Marinated Pike Conger with Japanese Jelly Braised Taro Stem with Sesame Sauce Soft Shelled Turtle in Japanese Jelly Braised Shrimp Steamed Egg Mousse Braised Sweet Pimento & Icefish Dainomono Spicy-grilled Fillet of Sea-bass with Eggplant & Season Vegetables Or Simmered Pork in Sweet Soy Sauce Grilled Chicken with Miso Sauce Steamed rice Japanese Pickles Miso Soup Vanilla Cream and Berry with Red Wine Jelly served with Almond stick Green Tea We are pleased to offer you any of the following snacks at anytime. Please contact your cabin attendants. Japanese Original Snack Noodle Ramen de Sky, Udon de Sky, Soba de Sky Sandwiches Bottled mineral water Self Service Corner After the first meal service, help yourself to a selection of soft drinks and snacks in the cabin Breakfast Western Fresh Fruit English Muffin Sandwich Yogurt Coffee Tea Or Japanese Grilled Flounder with Sweet Soy Sauce Steamed Rice Braised Taro with Minced Chicken sauce Deep-Simmered Royal Fern in Soy Sauce Japanese Pickles Fresh Fruits Green Tea |
JAL Taipei to Tokyo Business Class Menus July 2008
JAL Business Class
Taipei to Tokyo July 2008 Wine List Champagne Champagne Piper Heidsieck White Wines Abbaye des Fontenay Les Truites Macon Villages (Bourgogne) Wehlener Sonnenhr Riesling Spatlese (Mosel) Red Wine Chateau Julien Barrel Aged Cabernet Sauvignon Monterey (California) Japanese Sochu Japanese Shochu “Jinkoo” Dai Ginjoshu Japanese Sake Dai Ginjoshu “Michizakura” Japanese Sake Dai Ginjoshu “Hourin” Western Fresh Salmon & Scallop Rillettes Main Dish (choice) Pan-fried Fillet of Beef with Cream Garlic Sauce (474 kcal) Or Sauteed chicken with Lentil Beau sauce (431 kcal) Fresh salad Bread Camembert Cheese & Crackers Fresh Fruit Coffee Tea Green Tea Oolong Tea Japanese Sushi Gozen Sushi Assorted Sushi Dainomono Marinated Cod & Vegetables Nimono Braised Prawn & Vegetable Bowl Kobachi Boiled French Beans with Sesame Dressing Wan Miso Soup Fresh Fruit Coffee Tea Green Tea Oolong Tea |
Air New Zealand
Business Premier menu Auckland to Beijing 18 July 2008 inaugural Air New Zealand is proud to welcome you to the Business Premier experience. Your flight today will commence with a pre dinner drink service. A full dinner will then be served before you settle down in your lie-flat bed for a good night's sleep. A full breakfast service will be offered prior to landing in Beijing. However, if you would prefer to enjoy the comfort of your Business Premier bed until the last moment, we offer a Fast Dine breakfast service which will allow you to still have a quick bite to eat before landing. Just let your flight attendant know before you go to sleep that you would prere not to be woken for the full breakfast. Supper Starter Seafood tasting plate of farmed baby paua on seaweed salad, teriyaki salmon and parmesan kumara, king prawn with melon and chilli jam Bakery Sourdough bread, dark rye with caraway seed bread, ciabatta rolls and garlic bread Main Course Pan seared New Zealand beef tenderloin with potato pancake, green beans and red pepper pickle Chicken thigh stuffed with pistachio and parmesan mousse, creamy gratin potatoes, crushed minted peas and micro greens Oriental fish roll of orange roughy with spicy chilli sauce, vegetable egg fried rice, carrot and Chinese broccoli Dessert Warmed apple and black doris plum tart with Vinnies ricotta creme Gourmet dessert of strawberry ice cream and triple chocolate ice cream Cheese and Fruit A selection of fine New Zealand cheese and fresh fruit Hot Drinks Freshly brewed or decaffeinated Gravity coffee, tea, jasmine tea, herbal tea or hot chocolate Self-service Snacks Help yourself from our range of snacks available for you to enjoy during your flight. For something more substantial, ask your flight attendant for a hot noodle soup or a selection of dim sum. Breakfast Wake-up Drinks Start your day with a fruit smoothie, your choice of juice, freshly brewed or decaffeinated Gravity coffee, tea, jasmine tea, herbal tea or hot chocolate. Light Breakfast A bowl of muesli topped with yoghurt and fresh fruit is available as a lighter option. Fast Dine Breakfast Please let your flight attendant know if you would like to sleep-in and we will wake you as late as possible and offer you a warmed bagel with cream cheese and conserve and a beverage of your choice Full Breakfast Fruit and cereals will be offered followed by a hot bakery selection and your choice of a hot breakfast. Fresh fruit salad Fruit or plain Greek-style yoghurt Toasted Muesli and Hubbard’s Light Fruit Berry cereal, Weetbix, Cornflakes Bakery Croissants, muffins, Vogel’s, brioche or fruit toast served with fruit conserve Hot Breakfast Smoked chicken, pesto and parmesan omelette with slow roasted tomato and chicken sausage Traditional rice congee with assorted Chinese pickles and steamed milk bun Corned beef hash with roasted vine ripened tomatoes, creamed spinach and tarragon mustard mayonnaise Wine The premium wine selection onboard this flight has been chosen by our wine consultants : John Belsham of Foxes Island Wines, Kate Radburnd of CJ Pask Winery and Jim Harré, nationally recognised wine judge. For details of our onboard wines, refer to your Air New Zealand Wine Guide. Champagne Veuve Clicquot Vintage Reserve 1998 Champagne, France. The nose is intense and complex, opening with hints of yellow fruits combined with fresher notes of mint, lemon and grapefruit. Oxidising the wine brings aromas of dried fruits as well as exotic fruit to the fore. In the mouth, the wine is generous and accompanied by a sensation of fullness and volume. Vintage Reserve 1998 is naturally inviting, with its smooth texture and long finish creating a gourmet indulgence. Cocktails Manuka Mule A New Zealand twist on the classic Moscow Mule, with warm spicy flavours of 42 Below Manuka Honey vodka, and the refreshing bite of lime and tangy ginger beer. Tropical Honey Rich and slightly decadent, with the unique taste of New Zealand's spicy Manuka Honey vodka and the elegant warmth of Grand Marnier, lengthened and softened with the tropical flavours of pineapple and lime. Spirits Glenfiddich Malt Whisky Chivas Regal Blended Whisky Jack Daniel’s Black Label Gordons Gin 42 Below Vodka Courvoisier VSOP Captain Morgan Rum Ron Bacardi Superior Port and Liqueurs Portuguese Port Grand Marnier Baileys Irish Cream Beer A selection of beer featuring Steinlager, Export Gold, Heineken and low alcohol lager Soft Drinks Mineral water, orange juice, apple juice, tomato juice, cranberry juice, pineapple juice, cola, lemonade, L&P (sparkling lemon drink), tonic water, ginger ale, diet cola and diet lemonade and iced oolong tea Hot Drinks Freshly brewed coffee Decaffeinated coffee English Breakfast tea Hot chocolate Chamomile tea Lemon tea Decaffeinated tea Darjeeling tea Earl Grey tea Peppermint tea Green tea Jasmine tea |
Air New Zealand
Business Premier menu Beijing to Auckland 19 July 2008 inaugural Air New Zealand is proud to welcome you to the Business Premier experience. Your flight today will start with a full breakfast before you are invited to sit back and relax on your flight south. Approximately half way through the flight, a light refreshment will be served, followed by dinner before landing in Auckland. A full selection of hot and cold drinks will be available throughout the flight. Breakfast Wake-up Drinks Start your day with a fruit smoothie, your choice of juice, freshly brewed or decaffeinated Gravity coffee, tea, jasmine tea, herbal tea or hot chocolate. Light Breakfast A bowl of muesli topped with yoghurt and fresh fruit is available as a lighter option. Full Breakfast Fruit and cereals will be offered followed by a hot bakery selection and your choice of a hot breakfast. Fresh fruit salad Yoghurt, natural or fruit flavoured Fruit and Nut Mini Weetabix, Swiss Muesli, Weetbix, Cornflakes Bakery Croissants, wholemeal and white toast and muffins Hot Breakfast Chive and cheese omelette with crispy bacon, ratatouille and sauteed potatoes Seared beef tenderloin and chicken fillets with mushroom ragout and tomato compote Traditional Chinese rice porridge with pickled vegetables and pork floss Self-service Snacks Help yourself from our range of snacks available for you to enjoy during your flight. Light Refreshment A selection of sandwiches, French pastries and dim sum will be offered during your flight Freshly brewed or decaffeinated Gravity coffee, tea, jasmine tea, herbal tea or hot chocolate Main Meal Starter Basil pesto king prawns with saffron dressed potato salad and baby greens Bakery Garlic bread, laugen rolls or baguette rolls Main Course Horopito salted lamb loin with porcini mushroom sauce, pumpkin gnocchio, broccoli and glazed carrots Dill seasoned salmon on baby fennel with citrus nage, wilted spinach and straw potatoes Cantonese barbecue chicken with kai lan, red capsicum, steamed black sesame rice and fried ginger Dessert Pineapple and coconut gateau with minted tropical salsa Cheese and Fruit A selection of fine cheese and fresh seasonal fruit Hot Drinks Freshly brewed or decaffeinated Gravity coffee, tea, jasmine tea, herbal tea or hot chocolate Wine The premium wine selection onboard this flight has been chosen by our wine consultants : John Belsham of Foxes Island Wines, Kate Radburnd of CJ Pask Winery and Jim Harré, nationally recognised wine judge. For details of our onboard wines, refer to your Air New Zealand Wine Guide. Champagne Veuve Clicquot Vintage Reserve 1998 Champagne, France. The nose is intense and complex, opening with hints of yellow fruits combined with fresher notes of mint, lemon and grapefruit. Oxidising the wine brings aromas of dried fruits as well as exotic fruit to the fore. In the mouth, the wine is generous and accompanied by a sensation of fullness and volume. Vintage Reserve 1998 is naturally inviting, with its smooth texture and long finish creating a gourmet indulgence. Cocktails Manuka Mule A New Zealand twist on the classic Moscow Mule, with warm spicy flavours of 42 Below Manuka Honey vodka, and the refreshing bite of lime and tangy ginger beer. Tropical Honey Rich and slightly decadent, with the unique taste of New Zealand's spicy Manuka Honey vodka and the elegant warmth of Grand Marnier, lengthened and softened with the tropical flavours of pineapple and lime. Spirits Glenfiddich Malt Whisky Chivas Regal Blended Whisky Jack Daniel’s Black Label Gordons Gin 42 Below Vodka Courvoisier VSOP Captain Morgan Rum Ron Bacardi Superior Port and Liqueurs Portuguese Port Grand Marnier Baileys Irish Cream Beer A selection of beer featuring Steinlager, Export Gold, Heineken and low alcohol lager Soft Drinks Mineral water, orange juice, apple juice, tomato juice, cranberry juice, pineapple juice, cola, lemonade, L&P (sparkling lemon drink), tonic water, ginger ale, diet cola and diet lemonade and iced oolong tea Hot Drinks Freshly brewed coffee Decaffeinated coffee English Breakfast tea Hot chocolate Chamomile tea Lemon tea Decaffeinated tea Darjeeling tea Earl Grey tea Peppermint tea Green tea Jasmine tea |
Air New Zealand
Business Class menu New Zealand to Australia August 2008 Dinner Starter Oriental duck on gingered gourmet coleslaw Main Course Grilled beef fillet with pan jus, cafe de paris butter, lyonnaise potatoes and green beans Pan seared blue cod on lentil and vegetable casserole, with tomato and capsicum compote Pastrami and prosciutto with kumara and potato salad, cherry tomatoes and Branston pickle Dessert Sticky banana cake with tropical fruit compote OR Gourmet dessert of manuka chestnut ribbon and triple chocolate ice cream Cheese Plate Fine New Zealand cheese and preserved fruit Wine Our wine list showcases some of the best wine New Zealand has to offer – from a country that celebrates its zealous passion for producing top quality wines. The premium wine selection onboard this flight has been chosen by our wine consultants : John Belsham of Foxes Island Wines, Kate Radburnd of CJ Pask Winery and Jim Harré, nationally recognised wine judge. The fine wines served on this flight have been chosen to complement today’s menu style. Your crew will be happy to discuss the selection and help you choose wines to accompany your meal. Spirits Glenfiddich Malt Whisky Chivas Regal Blended Whisky Jack Daniel’s Black Label Gordons Gin 42 Below Vodka Courvoisier VSOP Captain Morgan Rum Ron Bacardi Superior Port and Liqueurs Portuguese Port Grand Marnier Baileys Irish Cream Beer A selection of beer featuring Steinlager, Export Gold, Heineken and low alcohol lager Soft Drinks Mineral water, orange juice, apple juice, tomato juice, cola, lemonade, L&P (sparkling lemon drink), tonic water, ginger ale, diet cola and diet lemonade Hot Drinks Freshly brewed or decaffeinated coffee, tea, herbal tea and hot chocolate C4DW_TOOZ_JUL08 |
Air New Zealand
Business Class menu Australia to New Zealand July 2008 Dinner Starter Kaffir lime and coriander scented salmon with tropical mango chilli salsa, micro greens and lemon oil Main Course Horopito braised venison with mustard seed spatzle, braised red cabbage, mushrooms and bacon lardons Chardonnay and thyme roasted chicken thigh with sauteed courgettes and porcini scented home made gnocchi Oriental tasting plate of Thai roasted beef, rice paper roll, seared tuna, cucumber, daikon and capsicum salad with chilli and lime dressing Dessert Dark chocolate marquis with roasted macadamia nuts and pinot poached pears OR Gourmet dessert of feijoa ice cream and blackcurrant and blackberry ice cream Cheese Plate Fine regional cheese and preserved fruit Wine Our wine list showcases some of the best wine New Zealand has to offer – from a country that celebrates its zealous passion for producing top quality wines. The premium wine selection onboard this flight has been chosen by our wine consultants : John Belsham of Foxes Island Wines, Kate Radburnd of CJ Pask Winery and Jim Harré, nationally recognised wine judge. The fine wines served on this flight have been chosen to complement today’s menu style. Your crew will be happy to discuss the selection and help you choose wines to accompany your meal. Spirits Glenfiddich Malt Whisky Chivas Regal Blended Whisky Jack Daniel’s Black Label Gordons Gin 42 Below Vodka Courvoisier VSOP Captain Morgan Rum Ron Bacardi Superior Port and Liqueurs Portuguese Port Grand Marnier Baileys Irish Cream Beer A selection of beer featuring Steinlager, Export Gold, Heineken and low alcohol lager Soft Drinks Mineral water, orange juice, apple juice, tomato juice, cola, lemonade, L&P (sparkling lemon drink), tonic water, ginger ale, diet cola and diet lemonade Hot Drinks Freshly brewed or decaffeinated coffee, tea, herbal tea and hot chocolate C4DE_FROZ_JUL08 |
Air New Zealand
Business Class menu Australia to New Zealand August 2008 Dinner Starter Kaffir lime and coriander scented salmon with tropical mango chilli salsa, micro greens and lemon oil Main Course Horopito braised venison with mustard seed spatzle, braised red cabbage, mushrooms and bacon lardons Home-made gnocchi in porcini scented cream sauce with roasted vegetables and shaved parmesan Oriental tasting plate of Thai roasted beef, rice paper roll, seared tuna, cucumber, daikon and capsicum salad with chilli and lime dressing Dessert Dark chocolate marquis with roasted macadamia nuts and pinot poached pears OR Gourmet dessert of feijoa ice cream and blackcurrant and blackberry ice cream Cheese Plate Fine regional cheese and preserved fruit Wine Our wine list showcases some of the best wine New Zealand has to offer – from a country that celebrates its zealous passion for producing top quality wines. The premium wine selection onboard this flight has been chosen by our wine consultants : John Belsham of Foxes Island Wines, Kate Radburnd of CJ Pask Winery and Jim Harré, nationally recognised wine judge. The fine wines served on this flight have been chosen to complement today’s menu style. Your crew will be happy to discuss the selection and help you choose wines to accompany your meal. Spirits Glenfiddich Malt Whisky Chivas Regal Blended Whisky Jack Daniel’s Black Label Gordons Gin 42 Below Vodka Courvoisier VSOP Captain Morgan Rum Ron Bacardi Superior Port and Liqueurs Portuguese Port Grand Marnier Baileys Irish Cream Beer A selection of beer featuring Steinlager, Export Gold, Heineken and low alcohol lager Soft Drinks Mineral water, orange juice, apple juice, tomato juice, cola, lemonade, L&P (sparkling lemon drink), tonic water, ginger ale, diet cola and diet lemonade Hot Drinks Freshly brewed or decaffeinated coffee, tea, herbal tea and hot chocolate C4LE_FROZ_JUL08 |
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